Notes for August 2018: Summer is here and that means Strawberry
season is finishing and blueberries, raspberries, blackberries and peaches are starting. Tomatoes, corn and other
vegetables should be starting, too. Check your area's
copy calendar (see this page) and call your local farms for
seasonal updates.

Figs: Picking Tips, Facts and Recipes: Great things to make from fresh figs

Fig Facts and Picking Tips

Many
Americans have never eaten a fresh fig. I blame fig newtons and dried figs
- those are NOTHING like a fresh fig. A fresh fig tastes like a mix of a
peach and a strawberry!

In the U.S., Figs typically peak from July through first frost in the South, and
from August and later in the North. Usually the trees produce a crop
within a month, and then nothing for several months, so check your local farm to
find out when they'll be in season. In the north, most trees only produce
one crop per season. In order to produce good local Figs, producers depend
on ideal spring and early summer weather conditions, and no late frosts.

Fig Varieties.

There are hundreds of fig varieties but the following are most commonly found
in U.S. farms and markets.

Brown Turkey Figs: has brownish / copper-colored skin, often with
hints of purple, and mostly pink/red flesh with some white flesh. This variety
is used exclusively for the fresh fig market and is common at PYO farms..

Celeste figs are about the size of an egg, a purplish-brown
when ripe, and a dark, sweet, moist, purple flesh inside.

The Calimyrna Fig: Is known for its nut-like flavor and golden skin.
This type is commonly eaten as is.

The Mission Fig: Was named for the mission fathers who planted the
fruit along the California coast. This fig is a deep purple which darkens to a
rich black when dried. Often called "black mission figs".

The Kadota Fig: Is the American version of the original Italian
Dattato fig, that is thick-skinned with a creamy amber color when ripe.
Practically seedless, this fig is often canned and dried. A similar variety is
the "Peter's Honey" fig. Birds often leave these alone, because, since
they are green when ripe, the birds don't know they're ripe!

How to know when a fig is ripe

Color - Figs come in all colors from yellow, brown, red to purple,
black and others! So you need to know what color the ripe fig is. The most
commonly grown figs, Brown Turkey and Celeste are a golden yellow as shown at
left when ripe.

Texture - Ripe Figs Become soft like a peach when ripe, but they
should not be mushy or fall apart!

Fig Picking Tips

Figs grown on low, open trees, with no thorns and soft leaves, so
they're very easy to pick! The ripe figs will separate easily from the
tree when you lift them upwards from their normal drooping position.
The ripe figs definitely droop a bit and feel softer. Unripe figs are
harder, more firmly attached and do not droop. Note the orange, drooping
Celeste figs at left.

Figs must be picked ripe from the trees, since they do not ripen
once picked. See the photo of unripe figs at left. They are small,
hard, and not their proper color. Of course, there are some figs, like
Peter's Honey, or Italian figs that are greenish-yellow when ripe, too.

Fig sap allergy?

I have heard that some people are allergic to the fig latex, a milky
white liquid produced by the fig tree and develop contact rashes. Just like
with other latex allergies, if this applies to you be sure to wear and long
sleeves when you pick and wear the appropriate type of gloves when picking
or handling figs!

Storing fresh figs

Figs won't last long at room temperature, but a mildly cool refrigerator will
keep them several days.

Freezing Figs

Freeze within 12 hours of picking time, if possible. Prepare and freeze
Figs only about 3 pints at one time. Then repeat the process until all Figs are
frozen.

Make a medium sweetness syrup of
3 cups sugar
4 cups water
The figs will taste slightly sweeter than desired at this stage to be the
proper flavor after freezing. Simply stir the sugar into the water to
dissolve. No heating is necessary.

To the sugar syrup, add an citric/ascorbic add mixture bought at the
grocery store (for example, "Fruit Fresh") and follow the directions on the
package, generally adding about 1 teaspoon per batch. This is to help
preserve color and flavor.

Wash the figs. remove the stems and any soft spots. Slice the figs about
1/4-inch (1/2 cm) thick.

Pack the sliced figs into polyethylene containers, ziploc bags, or
vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and
allowing about 1/2 inch per pint expansion room. More room will be needed
for larger containers. Pack the containers to force out as much air as
possible since air dries out the figs when they freeze. Be sure to label and
date containers.

Place containers as quickly as possible into the coldest part of your
freezer, allowing room around the containers to promote fast freezing.
Containers can be packed more economically after they are frozen solid,
usually 24 hours.

When you are ready to eat them, thaw the frozen figs in the refrigerator in
the container.

There are five varieties of Celeste: giant, blue, golden, improved and regular.

LSU gold and purple;

Smith, which has a scarlet interior;

Clement, a Mediterranean variety;

Alma;

Hardy Chicago; and

Camelle.

More information: see
Figs 4 Fun: Said to be the largest database of information about figs
(Ficus carica) that is available on the internet.

Nutritional Information

Figs Serving Size 1/2 cup raw (74g)

Amounts Per
Serving

% Daily Value

Calories 90

Calories from Fat 0

Total Fat 0g

0%

Saturated Fat
0g

0%

Cholesterol
0mg

0%

Sodium 0mg

0%

Total
Carbohydrate 24g

8%

Dietary
Fiber 2g

7%

Sugars 11g

Protein 1g

Vitamin A

15%

Vitamin C

25%

Calcium

0%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet.

Below is the USDA's Food Value Per 100 g of Edible Figs

Fresh

Dried

Calories

80

274

Moisture

77.5-86.8g

23.0g

Protein

1.2-1.3g

4.3g

Fat

0.14-0.30g

1.3g

Carbohydrates

17.1-20.3g

69.1g

Fiber

1.2-2.2 g

5.6 g

Ash

0.48 0.85 g

2.3 g

Calcium

35-78.2 mg

126 mg

Phosphorus

22-32.9 mg

77 mg

Iron

0.6-4.09 mg

3.0 mg

Sodium

2.0 mg

34 mg

Potassium

194 mg

640 mg

Carotene

0.013-0.195 mg

0

as Vitamin A

20-270 I.U.

80 I.U.

Thiamine

0.034-0.06 mg

0.10 mg

Riboflavin

0.053-0.079 mg

0.10 mg

Niacin

0.32-0.412 mg

0.7 mg

Ascorbic Acid

12.2-17.6 mg

0 mg

Citric Acid

0.10-0.44 mg

Note: There are small amounts of malic, boric and oxalic acids.

Growing tips

Climate

While there is some variation among varieties of figs, most like
hot climates but can tolerate temperatures down to 10 F to 20 F with
mulch or in favorable sites. If it gets and stays colder than that,
any above ground growth will be killed off and the tree can regrow
from the roots in the Spring. Of course, if it stays that cold for
long, the roots can die, too. Brown Turkey, Brunswick and Blue
Celeste are more cold tolerant than most of the others.

Figs like a dry climate with light early spring rains. Too
much water during fruit development and ripening can be detrimental
to the crop, causing the fruits to split. But very hot, dry
spells will cause fruit-drop even if the trees are irrigated.

Location

Figs require full sun most of the day to ripen. Trees can become
enormous, and will shade out anything growing beneath. Roots spread,
traveling far beyond the tree canopy. Figs are not a fruit tree for
tight quarters. The fine roots that invade garden beds, however, may
be cut without loss to the tree. In areas with short (less than
120 days between frosts), cool summers, you cvan prune the trees to
grow against a southern-facing wall (called an espalier). If
you are growing them in a container; replace most of the soil in the
tub every three years and keep the sides of the tub shaded to
prevent overheating in sunlight.

Soil and Fertilizer

The fig can be grown on a wide range of soils; light sand, rich
loam, heavy clay or limestone, providing there is sufficient depth
and food drainage. Sandy soil that is medium-dry and contains a good
deal of lime is preferred when the crop is intended for drying.
Highly acid soils are unsuitable. The pH should be between 6.0 and
6.5. The tree is fairly tolerant of moderate salinity.

Pests and Diseases

Gophers like to eat fig tree roots. Deer are not
particularly attracted to fig trees or fruit, but birds can cause a
lot of damage, pecking at the ripe fruits. Varieties that are green
or yellow when ripe tend top attract fewer birds.

Nematodes, particularly in sandy soils, attack roots,
forming galls and stunting the trees. Mitadulid and Carpophilus
dried fruit beetles can enter ripening fruit through the eye and
cause damage by introducing fungi and rots. They frequently breed in
fallen citrus fruits. Keep a clean orchard by destroy fallen fruits
and do not grow near citrus trees.

Mosaic virus, formerly considered benign, probably causes crop
reduction. Symptoms resemble potassium deficiency--leaves are
marbled with yellow spots, and the veins are light colored. Symptoms
are often not apparent until the tree is older or when it becomes
heat or water-stressed. .

Propagation

Fig trees are easily propagated through cuttings. In September or October,
make a cutting and put it in a bucket with potting soil, or simply stick it in
the ground and cover with mulch. One out of 10 will take, but once you've got a
fig tree going, it's hard to kill. Protect it the first winter from frost with a
deep mulch, and then it's on its own. After three years, it should start
producing.

A reader suggests that the following method has a much higher rate of
success. I've tried it and it does work well:

Take a low-growing branch, about quarter to half inch (5 - 15 mm) diameter,
and bury part in the soil. Put a stone or brick on top of the submerged section
to stop it getting pulled out by wind or passing animals. After a year it will
have rooted. Cut the parent branch and pot up or plant out the new plant.

Fig Preserving Directions

Frequently Asked Questions About Figs

Q: I don't have enough ripe figs to make a batch of jam yet - how
do I keep the ones I've picked until I have enough to make jam? Can I make
jam from frozen figs - if I use your method to freeze?

A: I just prepare them as if I were going to use them (in jam
making or whatever) by washing, then cutting the stems off and peeling them
(I like them peeled), then I pack them in a ziploc bag and pop them in the
freezer. A few weeks in the freezer like that till I accumulate enough to
make jam, won't hurt them! I've keep them in the freezer as long as several
months until I made jam!

Q. Is it possible to be allergic to figs? I get an itchy rash that
looks like poison ivy after handling them.

Canning books

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